Salmon Avocado Salad
This refreshing Salmon Avocado Salad combines tender, flaky salmon with creamy avocado and crisp greens, all drizzled with a zesty dressing. It's light, nutritious, and perfect for a quick lunch or dinner.
Equipment
- 1 baking sheet
- 1 oven
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 4 salad plates
Ingredients
- 4 fillets salmon about 4-6 ounces each
- 2 ripe avocados diced
- 4 cups mixed greens such as arugula, spinach, and romaine
- 1 cup cherry tomatoes halved
- ½ cucumber sliced
- ¼ red onion thinly sliced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper.
- Bake the salmon in the preheated oven for about 12 to 15 minutes until cooked through and flaky.
- While the salmon is baking, prepare the salad dressing. In a mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado.
- Once the salmon is cooked, remove it from the oven and let it cool for a few minutes before flaking it into large pieces.
- Gently fold the flaked salmon into the salad mix.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve the salad on salad plates and enjoy!
Notes
For added flavor, you can top the salad with fresh herbs like cilantro or dill.
This salad can be prepared in advance; just keep the dressing separate until you are ready to serve.
If you prefer, you can grill the salmon instead of baking it for a smoky flavor.